Baking/ Guest Bloggers

carrot bread


Hi, my name is Heather Christo from, and I am Jenna’s guest blogger for the day! I am so excited and honored that Jenna asked me to contribute a recipe for Eat, Live Run, which I personally read all the time. I hope you enjoy this little recipe for Carrot bread!


I have had a tremendous amount of carrots in my crisper for the last few weeks. I have been debating how much crudités I could bring myself to eat, when I thought about using carrots in a new way- a sweet way.


It immediately made me think of things like squash and sweet potato. Similarly to those vegetables, I thought that carrots would make a good puree. And gently baked with some butter, they did indeed make a lovely puree. I was incredibly struck by how the carrots smelled- sweet and naturally spiced (like the smell of a baking sweet potato)!


I decided to turn the puree into bread, and the recipe did not disappoint. I was happily surprised to see the gorgeous orange color of the bread, and the moist, tender crumb was really impressive. The top (always my favorite part) had just a touch of sugary, crispy crust- soooooo good!

If you too have an overgrown carrot supply- try this surprisingly delicious bread in place of your usual banana or pumpkin- you will be happy you did!

Carrot Bread

makes 2 loaves

2 Tbs butter

6 medium carrots, peeled and sliced into ½ “ pieces

¼ cup water

1 cup butter

3 cups sugar

3 eggs

3 cups flour

1 Tbs baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

½ tsp nutmeg

Preheat the oven to 375 degrees.

In a small pan, melt the butter.

Add the carrots to a baking dish, and pour the butter over the carrots. Toss to coat the carrots with the butter.


Bake the bread at 375 degrees for about 15 minutes, or until the carrots are soft.


Turn the oven down to 350 degrees.

In the bowl of a food processor, add the carrots and the melted butter. Puree with the water until the carrots are a smooth and creamy puree.


Set the puree aside.

In the bowl of a standing mixer, cream together the butter and the sugar.


Add the eggs.


In a separate bowl, mix together all of the dry ingredients.


Add half of the carrot puree and half of the dry ingredients to the mixing bowl.


Mix until combined, and then add the rest of the carrots and the dry ingredients.


Mix everything until it’s a well combined and creamy batter.

Prepare two loaf pans with baking spray.

Evenly divide the batter between the two loaf pans.


Bake the bread at 350 degrees for about 1 hour, or until just cooked through in the center.

Remove from the pans quickly in order to not have it over bake.


Let cool slightly before slicing.



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  • Heather (Heather's Dish)
    March 2, 2011 at 5:05 am

    this sounds wonderful heather! i never would have thought to bake and puree the carrots, but i can only imagine it adds a fabulous sweetness to the bread 🙂

  • maria @ Chasing the Now
    March 2, 2011 at 5:05 am

    I’ve never considered using carrots in a sweet bread. Great idea.

  • Kristen @ That Hoosier Girl
    March 2, 2011 at 5:07 am

    Yum! It sounds like zucchini bread’s sweeter, orange-ier cousin! Perfect excuse to turn the veggie glaring at me from the fridge into something I’m more likely to eat 🙂

  • Blog is the New Black
    March 2, 2011 at 5:08 am

    Love your new header! This looks great- and I LOVE the color.

  • Lauren at Keep It Sweet
    March 2, 2011 at 5:09 am

    Carrot bread is such a terrific idea!! I love the color of it.

  • Jessica @ How Sweet
    March 2, 2011 at 5:13 am

    Hmmm vegetables in bread… I might need a little more convincing. Like… a loaf in my kitchen. 😉

  • Stephanie Rose
    March 2, 2011 at 5:15 am

    this looks delish! i wonder could you make it with a white whole wheat flour?

  • Estela @ Weekly Bite
    March 2, 2011 at 5:16 am

    Looks delicious! I love Carrot Cake, so there’s no doubt in my mind I’d devour this 🙂

  • Katrina
    March 2, 2011 at 5:17 am

    Mmm this sounds lovely! I absolutely adore carrot cake, so I’m sure I’d like this. Great idea!

  • Angela @ Eat Spin Run Repeat
    March 2, 2011 at 5:21 am

    This looks awesome! I love carrots, so I don’t think this would last very long in my house!

  • Camille
    March 2, 2011 at 5:42 am

    This looks wonderful! Thanks for the guest recipe!

  • Amy
    March 2, 2011 at 5:45 am

    Oh yummy! I’ve got some carrots that have been waiting patiently in my refrigerator for an opportunity like this 🙂 Can’t wait to try it!

  • Hannah (Culture Connoisseur)
    March 2, 2011 at 5:52 am

    I will be trying this. Odd, I never considered this idea before and now I’m kicking myself for having wasted 24 years without it! Thanks for the recipe!

  • Justeen @ Blissful Baking
    March 2, 2011 at 6:16 am

    I am already in love with this bread and I haven’t even tried it yet! 🙂 I’m intrigued by the carrot puree versus the shredded carrots that are used in most carrot quick bread recipes. I’m definitely going to be making a loaf of this very, VERY soon!

  • Kelly @ Laughter, Strength, and Food
    March 2, 2011 at 6:42 am

    I have a ton of carrots in my fridge now. This is a must try! Can’t wait!

  • Jillian @ Reshape Your Life
    March 2, 2011 at 7:03 am

    I would have never thought to make bread with carrots! Then again I’m not very creative with carrots lol. Awesome post Heather!

  • Briana
    March 2, 2011 at 7:09 am

    I have a ton of carrots in my fridge that need to be used! Thanks for the great recipie! (And this bread is good for you right? Since there are veggies involved ;))

  • Sabrina @ Radioactive Runner
    March 2, 2011 at 7:25 am

    Carrot bread… who would have thought?! It does look pretty good though!!

  • Jenny
    March 2, 2011 at 7:28 am

    I have a fridge full of carrots needing to be sweetened up! Thanks for sharing this recipe!

  • notyet100
    March 2, 2011 at 7:30 am

    this looks so flavourful,..

  • Angharad
    March 2, 2011 at 7:36 am

    Genius! I make a butternut squash bread the same way but for some reason carrots never occurred to me! Lovely.

  • Coco
    March 2, 2011 at 7:46 am


  • Current Instincts
    March 2, 2011 at 8:04 am

    Those carrots look beautiful! And I bet they taste beautiful too in bread form.

  • Michelle
    March 2, 2011 at 8:13 am

    Looks delicious. I LOVE zucchini bread, so I bet I’d love this, too.

  • britt
    March 2, 2011 at 8:29 am

    this looks so good!! i too have a ton of carrots from a trip to the farmers market but never thought of using them for bread. great idea!

  • Sonia (the Mexigarian)
    March 2, 2011 at 8:35 am

    LOL. Carrot bread and carrot cake were on the tip of my mind the other morning when I realized I had about 2 lbs of carrots sitting in my fridge plus the jar of carrot puree I made. Thanks for the recipe. Couldn’t have come at a better time.

  • Natalia - a side of simple
    March 2, 2011 at 8:45 am

    I’m not one for mixing vegetables and bread/cakes/desserts but you’ve got me convinced with those glazed carrots, Heather. Thanks for sharing!

  • Baking 'n' Books
    March 2, 2011 at 8:51 am

    I’ve been needing to make a Carrot Cake lately! Stuck on the bananas still…never go out of style 😉

    Seems like a lot of sugar and butter -but 2 loaves right? I LOVE the color – unexpected!

  • Stephanie @ Live Cook Love
    March 2, 2011 at 9:05 am

    I’ve never thought of doing this! What a great idea! The carrots straight out of the oven with butter sound great too, I am going to have to try both! Great post!

  • Jess
    March 2, 2011 at 9:24 am

    great twist on quick bread!

  • Mr & Mrs P
    March 2, 2011 at 9:25 am

    This looks great!!!!

  • French Heart
    March 2, 2011 at 10:08 am

    Love the color. Today is ‘Read Across America Day’ I’ll need that carrot bread for my eyesight as read through my stack of books, thanks!

  • Lindsey @ Gingerbread Bagels
    March 2, 2011 at 10:55 am

    I love carrots, they’re my favorite vegetable but I’ve never thought of making carrot bread before. It looks so beautiful and flavorful! 🙂

  • Beth @ DiningAndDishing
    March 2, 2011 at 10:59 am

    Great recipe! I checked out Heather’s blog – she pretty much has the life of my dreams :).

  • Emily @ Savory and Savage
    March 2, 2011 at 11:09 am

    The bread looks delicious!

  • Mauimandy@The Grains of Paradise
    March 2, 2011 at 11:09 am

    So pretty! What a great idea 🙂

  • duffy
    March 2, 2011 at 11:34 am

    REALLY 3 cups of sugar? I get it’s 2 loaf pans, but is it possible to bring this down at all?

  • Averie (LoveVeggiesAndYoga)
    March 2, 2011 at 11:46 am

    Heather the bread looks great!

    I just recently made No Bake Oatmeal Raisin Carrot Cake bites. I love carrot cake and the flavors and I would love this bread.

    Jenna, hope your move is going okay!!! 🙂

  • Melomeals: Vegan for $3.33 a Day
    March 2, 2011 at 12:04 pm

    this looks fantastic! I love the cooked pureed carrot.. I always make mine with shredded raw carrot

  • chelsey @ clean eating chelsey
    March 2, 2011 at 12:13 pm

    That looks fantastic! I love carrots/carrot cake, so I am sure I would love this too!

  • Alexia @ Dimple Snatcher
    March 2, 2011 at 3:50 pm

    I ABSOLUTELY love this. At first I was confused and thought you meant banana bread and I was like “been there, done that,” but finally my brain caught up and I was like, “Ohhhhh.” Lovelovelove this 🙂

  • melissa
    March 4, 2011 at 9:38 am

    made this yesterday and it was soooooo delicious – have to admit, it seemed (and tasted) more like carrot cake to me but i’m not complaining (and neither is my husband or friends who i shared with!) such a vibrant color and more importantly, so good!!!

  • keep on cookin...
    April 24, 2012 at 5:17 pm

    You dont say how much butter to add at the 2 diferent times you call to “Add the butter”. Am I adding a cup to the carrots when they bake, and adding the 2TBSP to the mix..or other way around???

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  • Valerie Lin
    September 11, 2012 at 8:20 am

    Love this! I adjust the recipe to include more carrots, brown sugar and a different blend of spices (check out my version at AMAZING! Thank you for the inspiration and base for my own recipe. Truly delicious.

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